Breaded Kohlrabi

For breaded kohlrabi, peel kohlrabi, cut into 1 cm thick slices and boil in salted water until tender. Rinse with cold water and dry with kitchen roll.

Then whisk the egg whites with 1/4 l milk. First soak the kohlrabi in the milk-egg mixture, then roll them in the breadcrumbs and fry them in hot rapeseed oil.

Then drain on paper towels and keep warm in the oven.

Serve the breaded kohlrabi with tartar sauce or any other sauce of your choice.

Preparation Tip:

Breaded kohlrabi is ideal for leftovers.

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